Abstract
The relationships between storage time and several chemical indices for forage quality were established for alfalfa hay baled at two moisture levels (29.9 and 19.7%) in conventional and laboratory bale s made at 1.0, 1.5, and 2.0 times the density o f parent, conventional bales. Bales were sampled after 0, 4, 11, 22, and 60 days. For the high-moisture bales, most quality indices indicated substantial nutrient loss early in the storage period, particularly between days 4 and 11, with little change after 22 days. A nonlinear mathematical model was constructed to describe how neutral detergent fiber and several other quality indices changed with storage time. Acid detergent fiber was related poorly to storage time. Little change occurred in the low (19.7%) moisture bales.
Highlights
Hay quality degrades during storage when moisture levels at baling exceed about 20.0 percent
The relationships between storage time and several chemical indices for forage quality were established for alfalfa hay baled at two moisture levels (29.9 and 19.7%) in conventional and laboratory bale s made at 1.0, 1.5, and 2.0 times the density o f parent, conventional bales
A nonlinear mathematical model was constructed to describe how neutral detergent fiber and several other quality indices changed with storage time
Summary
Hay quality degrades during storage when moisture levels at baling exceed about 20.0 percent These changes, fa cilitated by microbial activity and the subsequent heat generation, include oxidation of carbohydrates, dry matter (DM) loss, mold growth, and increased concentra tions of fiber components and artifact (unavailable) nitro gen. These changes decrease the relative feed value and decrease animal performance. The quality changes that occur early in storage, i.e., when bales are actively generating heat, has largely been ignored. Such information is important to the mechanism s that cause deterioration in hay quality
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